Cumin and Coriander Ciabatta Slices

Glee Pantry

Coriander and cumin. It has a nice zing to it, doesn’t it.

Well, being common spices in Indian and many Asian dishes, we thought we should include this simple accompaniment to dishes like curry. We can make things a little easier here by buying chicken curry from your nearby local Indian food store. The chicken curry usually goes with roti prata (full of gluten) or biryani rice.

Here, Schar has provided us with an Indian-inspired recipe of mildly spiced toasted gluten-free Ciabatta bread, that’ll go great with that curry.

Cumin and Coriander Ciabatta Slices

Ingredients

• 4 Schär Ciabatta Italian Sandwich Bread
• 50g Butter
• 2 tbsp Freshly Chopped Coriander Leaves
• 1 tsp Cumin Seeds
• 1 tsp Olive Oil

Method

1. Preheat oven to 190c/170c Fan/ Gas Mark 5.

2. Slice the rolls into 3 lengthwise.

3. In a small bowl mash together the butter and chopped coriander.

4. Spread the herbed butter over all the cut areas of the rolls and sandwich back together into 4 rolls. Brush the top of the rolls with the oil and sprinkle with cumin seeds.

5. Wrap each roll in baking parchment and place on a baking tray in the preheated oven for 5 minutes, then unwrap slightly leaving the top of each roll exposed, return to the oven and cook for another 5 minutes.

Gluten free Cumin and coriander ciabatta slices_260x230

Recipe courtesy from Schär

$10.00

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